Potato salad belongs to summer. It has forever been a sturdy supporting player for burgers and hot dogs, steaks and seafood.
It deserves to have a starring role.
The key: Think about the basic elements and preparation techniques, then use them to build a better potato salad.
Rethink the spuds
Reds and russets have been the go-to spud for years, but markets now boast petites, fingerlings, yellows, purples, blues.
“Different varieties of potatoes have different cooking and taste properties. A russet cooks up with a starchier texture,” says Meredith Myers of the U.S. Potato Board. “If you boil it too long it will fall apart.
“Reds or yellows and a lot of fingerlings have a firmer, waxier texture that holds its shape a little better after it’s been boiled,” she adds. “One’s not better than another, (but) if you’re boiling a potato for a salad and you want it to maintain its firm texture, then you want a waxier potato.”
Blues and purples have “a medium starch level – not as starchy as a russet and not as waxy as a red. They’re moist, have a firm flesh, a kind of earthy flavor.”
To skin or not to skin: “I say skin. It adds texture, flavor and color.”
Mix ’em or match ’em: “Go ahead and use different varieties of potatoes in the same potato salad,” says Myers, “but you don’t want to cook them in the same pan. Russets will cook differently than potatoes with less starch.”
Cook them up
Cut potatoes into roughly equal-size pieces before cooking; this helps them finish cooking at the same time.
On the stove top: “Put cut-up russets in a pot of cold water, turn heat to medium high or high and cook quickly (keep them on a boil) until fork tender. With waxier potatoes, put them in cold water, turn heat to medium high, bring them to a boil a little slower and cook to fork tender.”
On the grill: “For a wonderful smoky flavor,” put potato halves in a microwave-safe bowl; microwave, covered, until just tender. Cool slightly; coat lightly with olive oil. Grill 5 to 7 minutes, turning occasionally.
Mix up the mix-ins
Sub a vinaigrette or yogurt dressing for the usual mayo-base and consider these ideas from Myers:
• Mediterranean: Seeded cucumber cubes (instead of celery), Kalamata olives, feta chunks, fire-roasted tomatoes.
• Mexican: Diced bell pepper, cooked corn kernels, diced red onion, fresh cilantro.
• Farmers market: Snips of fresh herbs or tomatoes with fresh spinach and a lemon vinaigrette.
Dress ’em hot? Or cold?
Whether you add a dressing to warm potatoes depends on how strong you want flavors. “If you allow potatoes to cool then add ingredients, the potato salad is going to have a purer potato flavor,” Myers says. “If you want the potatoes to take on the flavor of the other ingredients, toss added ingredients while warm.”
To see a printable version of the recipe, click on name below: